This delightfully warming veggie soup is an absolute winner on those cold autumn nights. It is a hearty dish to warm your cockles this October. Who doesn’t love fluffy potatoes, buttery leeks and garlic with a generous drizzle of extra virgin olive oil?

As we plunge between seasons, we welcome freshness along with all those earthily flavoured root vegetables. This version is adapted towards a Mediterranean diet but still remains humble. It’s warming flavour and texture from the flowery potatoes drizzle with smooth yet intense oil is something anyone would happily come home to after a long day.

In a large, heavy-based saucepan, gently heat Azada’s Extra Virgin Olive Oil, then add the leeks, potatoes, garlic and a generous sprinkling of salt, stirring with a wooden spoon. Cover and let the vegetables sweat over a low heat for about 15 minutes, until translucent.

Next, add the vegetable stock and milk, bring to a simmer, cover and gently cook for a further 25 minutes. Leave it to cool – carefully pour into a blender and blend to a purée.

Return the soup to the saucepan and gently reheat, season to taste. Place into serving bowls and add a drizzle with Azada’s Extra Virgin Olive Oil. Sprinkle with black pepper and fresh chives and serve with warm, crusty bread.

From everyone who knows me, they will tell you my interests revolve around eating food and being surrounded by it, so what better place to live than in Spain. October 4, 2017 by Mistress of Spices | 0 comment

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About Anisha

Anisha Mistry ~ Originally from Loughborough, UK now based in Spain, works as a freelance food and drink critic, specialising in food and lifestyle. Anisha is also a recipe developer and a regular contributor for the beacon, a lifestyle magazine and My Little Black Book for aspirational people, which she writes and shoots on a weekly and monthly basis.